Easy Soda Bread Food

SODA BREAD RECIPE

Steps:

• Position the oven rack to the center position. Preheat the oven to 450°F (230°C).
• Line a baking sheet with parchment paper and set aside. Measure out your ingredients.
• In a large mixing bowl whisk together the all-purpose flour (360 grams, 3 cups), salt (1 teaspoon), baking soda (1 teaspoon), and sugar (if using- 50 grams, ¼ cup).
• Add the cold butter (56 grams, 4 tablespoons) to the bowl and cut through the flour mixture. To do this, press down on the fat with the wires of the pastry blender or the tines of a fork as you move it around the bowl. Continue cutting the fat into the flour until it is all about the size of pebbles and the mixture looks like a coarse meal.
• Add the cold buttermilk (320 grams, 1 ⅓ cup) and stir using a rubber spatula to stir until a soft dough forms.
• Liberally flour a work surface and transfer the dough to it. Flour the top of the dough and your hands. Gather it together into one mass.
• Knead the dough gently a few times by pushing it forward with the heals of your hands and then bringing it back toward you and folding it over itself until you have a more cohesive dough. Only spend about 30 seconds on this to not overwork the gluten.
• Transfer the dough to the prepared pan and shape it into a disk that is about 2.5-inches (6 cm) thick.
• Use a sharp knife to cut a deep X across the dough, going almost all the way through to the pan.
• Bake at 425°F/220°C for 26-30 minutes, until deep golden brown and a toothpick comes out clean from the center.
• Brush melted butter over the top if desired.
• Soda bread is best eaten warm from the oven. However, leftover bread can be wrapped in foil or plastic wrap once cooled and stored at room temperature for up to 2 days. Refresh in the oven for a few minutes to re-warm.

WHITE SODA BREAD

Steps:

• First fully preheat your oven to 450 degrees F (230 degrees C).
• Sift the dry ingredients. Make a well in the center. Pour all of the milk in at once. Using 1 hand, mix in the flour from the sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. When it all comes together, turn it out onto a well floured board.
• Wash and dry your hands.
• Knead lightly for a second, just enough to tidy it up, flip over. Pat the dough into a round about 12 inches (2.5 centimeters) and cut a cross on it to let the fairies out! Let the cuts go over the sides of the bread to make sure of this. Bake in a hot oven for 15 minutes, then turn down the oven to 400 degrees F (200 degrees C) for 30 minutes, or until cooked. If you are in doubt, tap the bottom of the bread: if it is cooked it will sound hollow.
• Soda bread only takes 2 or 3 minutes to make and 20 to 30 minutes to bake. It is certainly another of my 'great convertibles'. We have had the greatest fun experimenting with different variations and uses. It's also great with olives, sun-dried tomatoes or caramelized onions added, so the possibilities are endless for the hitherto humble soda bread.

EASY HOMEMADE SODA BREAD

Steps:

• Preheat the oven to 375°F.
• In a large bowl, whisk together the flour, baking soda, salt and caraway seeds. Add the buttermilk and melted butter and stir just until the dough is cohesive but still lumpy.
• Transfer the dough onto a well-floured work surface then gently knead the dough about 8 times until it is slightly less sticky. (See Kelly's Note.) Form the dough into a 6-inch domed round then place it on an ungreased, nonstick baking sheet. Cut a large, 1/2-inch deep "X" across the top then dust the top with 2 teaspoons flour.
• Bake the bread until it is golden brown, 35 to 40 minutes. Transfer the loaf to a cooling rack to cool completely then slice and serve.

IRISH SODA BREAD

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
• Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
• With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
• Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
• Cool on a baking rack. Serve warm or at room temperature.

EASY IRISH SODA BREAD

Steps:

• Preheat oven to 325.
• Grease (I use butter) two 8x4 loaf pans.
• Mix all dry ingredients in a bowl.
• Add remaining ingredients.
• Split batter between the loaf pans.
• Bake for 1 hour.

SIMPLE SODA BREAD

Steps:

• Preheat the oven to 190°C/375°F/gas 5.
• Place the flours, oatmeal, bicarbonate of soda, sugar and 1 teaspoon of sea salt in a large bowl and mix together.
• In a separate bowl, use a balloon whisk to beat the egg and buttermilk together.
• Use a fork to stir the egg mixture into the flour, then as it starts to come together, use your hands to pat and bring the dough together.
• Shape the dough into a ball and place onto a lightly floured baking tray. Use your hands to flatten the dough slightly so you end up with a disk, roughly 6 to 7cm thick.
• Score a cross into the top of the bread with the blunt edge of a knife, then bake in the centre of the oven for 50 to 60 minutes, or until a firm crust has formed and it sounds hollow when tapped on the bottom.
• Turn the bread out onto a wire rack to cool, then serve slightly warm with some soup or a nice wedge of cheese.

EASY WHITE SODA BREAD

Steps:

• Preheat your oven to 180C / 160C fan/ gas mark 4 / 350F.
• Dust a baking tray (I actually use a pizza tray) with a little plain flour.
• Mix all the dry ingredients together thoroughly. Tip in the buttermilk and stir to combine.
• Keep stirring until the ingredients come together as a dough, then squidge together to form a ball.
• Place the ball of dough on your baking tray and cut a deep cross in the centre. (This is really important as it helps the centre of the bread to cook properly - so cut nice and deep, almost to the bottom.)
• If you wish, you can dust the loaf with a little flour, then place the bread in your preheated oven for 30 minutes.
• Serve with soup, stew, salad, or cheese, olives and cold meats.

EASY SODA BREAD

Steps:

• Preheat oven to 375°F Lightly grease a large baking sheet with butter or spray.
• In a large bowl, mix together flour, sugar, baking soda, baking powder, salt, softened butter, and raisins and/or caraway if using. In a bowl or mixing cup, lightly beat together 1 cup buttermilk with egg. Stir into dry ingredients. Turn dough out onto a lightly floured surface and knead briefly. (Alternately, combine all ingredients in a stand mixer with a dough hook. Run on low until combined, then on high for 2-3 minutes until kneaded.).
• Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Dust top with a tiny pinch of flour, then use a sharp knife or baker's coupe to cut an 'X' into the top of the loaf.
• Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may brush the loaf with the butter mixture several more times while it bakes, if you like.

EASY IRISH SODA BREAD

Steps:

• Preheat oven to 425 degrees.
• Line a 5 quart dutch oven with parchment paper.
• Add the dry ingredients to a large bowl. Stir to combine. I like to use a whisk.
• Slowly add buttermilk.
• Mix gently with a spoon or your hands. Don't over mix or your bread will be tough! Dough should be sticky and shaggy---it will stick to your fingers. If it's dry, add more buttermilk, one tablespoon at a time.
• Form dough into a round shape and place on parchment in the dutch oven.
• Using a sharp knife, cut a cross over the top of the dough. Be careful not to cut all the way through the dough. Prick each section with knife.
• Cover and bake for about 35-40 minutes. Bread should be golden brown and have a crisp exterior.
• Cool in pan for 5 minutes. Slice and enjoy warm!

NO YEAST BREAD (SODA BREAD WITH 4 INGREDIENTS)

Steps:

• Preheat oven to 450F and dust a baking sheet with flour.
• Mix the dry ingredients in a large mixing bowl. Make a well in the center and gradually add the buttermilk, drawing in the dry ingredients from the sides of the bowl. Mix until a soft dough forms.
• Turn out onto a work surface lightly dusted with flour and shape into a a round about 2 inches in height. Place the round on the prepared baking sheet and use a floured knife to cut a deep cross in it.
• Bake in the preheated oven for 30-45 minutes until the loaf sounds hollow when tapped on the base. Transfer to a wire rack and leave to cool completely.
• It keeps well in an airtight container for 3 days. It can also be frozen for up to 3 months.

TRADITIONAL IRISH SODA BREAD RECIPE

Steps:

• Preheat oven to 400 degrees F. Grease a cast iron skillet or baking sheet with butter or coconut oil.
• In a large mixing bowl, stir together flour, salt, and baking soda.
• Make a well in the center of the flour mixture, and pour in the buttermilk. Mix the dough with a spoon or your hands until the dough comes together in a crumbly, sticky ball. Add more buttermilk if it seems too dry.
• Turn the dough out onto a floured surface, shaping it into a ball. Don't knead it too much. Just form it into a ball.
• Place the ball of dough into the greased cast iron skillet or onto the baking sheet you prepared earlier. Press the dough, flattening it a bit with the palm of your hand, into a 1" thick round. Make an "x" in the top of the dough (about 1/2" deep) with a sharp knife.
• Place the skillet or baking sheet into the oven and bake for 30-40 minutes or until crust is browned. Tap the bottom of the bread to see if it's done. It should sound hollow when lightly tapped.
• Remove from oven. Let bread cool on a cooling rack before slicing.

EASY IRISH SODA BREAD

Steps:

• Preheat the oven to 180c / 350f. Grease a loaf tin with butter or oil.
• Sieve the plain flour, bicarbonate of soda and salt into a large bowl. Add in the wholemeal flour and mix well.
• Add the milk, yogurt and oil and stir with a table knife until all the ingredients are well combined but ensure not to over-mix the dough.
• Transfer the mixture into the greased loaf tin and use a sharp knife to score lengthways down the middle of the dough. Finally, this is optional but I like to add a sprinkling of oats to the top.
• Bake in the oven for 40-45 minutes or until a skewer comes out clean. Remove the bread from the tin and allow to cool completely on a rack.

EASY SODA BREAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix together the flour, salt and bicarb in a bowl. And if you'd like rosemary bread, add the chopped rosemary too.
• Mix together the milk and lemon juice in a jug, and wait for a minute as it magically turns into buttermilk. Then stir in the honey, and simply pour it into the flour mixture. Stir it with a knife for a minute until the whole thing comes together into a sticky dough.
• Tip onto a floured work surface and shape it into a ball.
• Put the ball on a floured baking tray and, using a sharp knife, make a deep cross on top.
• Put in the oven and bake for 40 mins.
• Cool on a wire rack until warm, then slice and serve.

AMAZINGLY EASY IRISH SODA BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
• In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
• Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Check for doneness after 30 minutes. You may continue to brush the loaf with the butter mixture while it bakes.